Newspaper Page Text
WHEEELR COUNTY EAGLE;
f 1.50 A Year, in Advance
OFFICIAL ORGAN’ WHEELER CO
PUBLISHED EVERY FRIDAY
_ J. H. GROSS, Propretor.
Entered at the Post Office at
Alamo, Georgia, as second class
sail matter. May 16th, 1013, under
rs of March 3rd, 1879.
FAVORITE RECIPES
OF A FAMOUS CHEF
A* Told to Anne Baker
By ROGER CRETAUX, Chef,
The Rooeevelt, New York City
Eecalloped Beef Creole- Fry in
three tablespoons drippings, until
brown, two tablaspoons finely
chopped green peppers end one-
halt cup finely
chopped onion.
Add two cups
tomatoes, one
tablespoon
• agar,one
third teaspoon
whole cloves
and allspice,
and a piece of
whole mace.
Fry until fairly
dry, stirring
c o n« t a n Uy
Pour In two
O
Roger Cretaux
cups of water
to which has been added one table
spoon Worcestershire sauce. Dost
with one-half teaspoon salt, and one
half teaspoon pepper. Cook slowly
for ten minutes. Then add two table
spoons flour which lias been mixed
with a little cold water. Cook live
minutes. Remove from fire and rub
through a strainer. Add two table
spoons chopped parsley and pour
over thin slices of left over beef
which have been placed in a glass
baking dish. Bake in a hot oven
for about ten minutes.
Andalusian Dressing For
Romaine, Endive or Plain Lettuce
—Mil together in a bowl one-half
teaspoon mustard, one-half tea
spoon salt, one teaspoon sugar. one
eighth teaspoon paprika, one table
spoon lemon juice, one teaspoon
Worcestershire sauce, one table
spoon tomato ketchup, <ui» '^iblo
spoon cold water, and five table
spoons salad oil. Em thoroughly
with a fork and serve on the
greens.
STATEMENT OF THE OWNER
SHIP, MANAGEMENT ETC., RE
QUIRED BY THE ACT OF CON
GRESS OF AUGUST 24, 1912.
Os The Wheeler County Eagle
published weekly at Alamo, Ga., for
A PHIL FIRST, IWO.
State of Georgia,
County of Wheeler—
Before me , a Notary Public in
and for the State and county afore
said, personally appeared J. H.
Gross, who having been duly sworn
according to law, deposes and says
that lie is the editor of the Wheeler
County Engle and that the following
is, to Lite best of his knowledge and
beLef, a true statement of the own
er ip, management, etc., of the
aforesaid publication for the date
shown in the above caption, required
by the Act of August, 24, 1912, em
bodied in section 443, Postal Laws
and Regulations, printed on the re
verse of this form, to wit:
1. That the names and addresser
of the publisher, editor , managing
editor and business managers arc:
Publisher, J. H. Gross, Alamo, Ga.
Editor, Managing Editor and Bus
iness Manager, J. H. Gross, Alamo
Georgia.
2. That the owner is J. H. Gross,
Alamo, Georgia.
3. That the known mortagees,
holding one per cent or more, arc
NONE
J. n. Gross, Editor.
Sworn to and subscribed before
me, this April 11, 1930.
W. O PURSER,
N. P. Wheeler County, Ga.
Backache
If functional Bladder Irritation
disturb* your sleep, causes Burning
or Itching Sensation, Backache or
Leg Pains, making you feel tired,
depressed and discouraged, why not
try the Cystex 44 Hour Test? Don’t
give up. Get Cystex today at any
drug store Put it to the test See
how fast it vorks. Money back if
it doesn't bring quick improvement
•nd satisfy you completely. Try
Cystex today. Only 60a.
r **
Model 1927 Chevrolet coach
for sale chean Apply to L. H.
Ryah, Aba,. Ga 1
, & i
tea.
Thousands
of
Qeorgia Women
Now Cook
Electrically
Before this sale of West
inghouse Electric Ranges
ends—Saturday, April 19th
—hundreds more will have
taken the path that leads
to more leisure hours,
cleaner kitchens, and
tastier foods.
*5 down
24 Months to Pay
You pay only $5 down, the
balance in 24 months. In
addition there’s a $20.00
allowance for your old stove
and prices have been great
ly reduced on all models for
this sale.
S XO Allowance
for any old
cook-stove
DON’T WAIT!
ACT NOW!
Geo elg i a
M>W£K COM P ANT
- A Citizen Wherever We Serve •
NOTICE OF SALE OF LAND.
Whereas, Alex Graham, of Telfair
County, Georgia, by his Warranty
Deed dated January 28, 1921, and
duly recorded in book 4 at pages
149-50 of the land records of Wheeler
County, Georgia, conveyed to the
Pearsons-Taft Land Credit Company,
a corporation, the following described
real estate in Wheeler County. Geor
(is. to-wit:
All of lot four hundred fifty*one
.451) in the seventh Laud District,
■rontainin# 202 1-2 acres, more or less.
To secure the promissory no eof
said Alex Crahaiu for the sum of
three* bundled sixty-right and 75-100
Dollais payable in installments, and
in said deed provided that in event of
the default in payment of any install
ment of said note, said Company might
ieclare the unpaid balance thereof at
once due and payable and sell -aid
land for the payment thereof: and
Whereas, the installment of said
lue December L 1928 was not paid
vhen due and is still unpaid and said
ompany lias declared the entire un
>aid balance of said note now due and
payable;
Now, Therefore. Taft and Company,
formerly the Pearsons-Taft Land Cred
t Company, under and by virtue of
he power and authority in said com
»any vested by said warranty deed,
viil proceed to sell the above describ
ed real estate and appurtenances
thereunto belonging at public sale to
the highest bidder for cash at the door
of the county court house, in the city
of Alamo, State of Georgia, between
the hours of 10.00 A. AL and 4:00 P.
M. on the 7jh day of May, 1930.
for the purpose of paying said in
debtedness and the costs of said sale.
As provided in said deed, said sale
will be subject to the rights of the
holder of that certain principal note
for the sum of Twenty-Five Hundred
($2500.00) Dollars, described in and
secured by that certain warranty deed
recorded in book 4 at pages 348-9 of
the land records of Wheeler county,
Georgia.
TAFT AND COMPANY.
By 0-en E. Taft
President.
Attorneys in fact for
Alex Graham
Hal Lawson, Atty.
CAR COTTON SEED— Cook's
and Wanamaker black root re
sistant for sale. See me for best
prices. Cleon Brown, Alamo,iGa
WHZELER COUNTY £AGL£. ALASiO, GEUKUIA-
All The Tang of The Sea
Lurks in these Fish Dishes^
w j * - 111111.
SBBSEBBBEM K
\ IMF
,xi>. J ■ -Si
J L
By JOSEPHINE B. GIBSON
Director, Home Etonemics Deft-,
11. J. HAnz Company
NOW that greatly Improved
methods of freezing and ship
ping fish have been perfected,
there no longer ia need for even
Inland tables to suffer from a
lack of fresh seacoast delicacies.
Increased care In the packing of
familiar sea-foods, too, has open
ed up new channels for the iso
lated cook’s talents, and every
woman now may branch out into
that most fascinating testing
ground of culinary skill — fish
cookery.
Clever cooks know that the use
of snappy seasonings and sauces
so enhafices the subtle, delicate
flavors of fresh sea-food that even
those people whose fish-appetites
are only lukewarm become en
thusiastic in their approval of
these "dressed up" dishes. Anti
the problems that arise in serving
cold fish salads or cocktails also
are easily solved when the house
wife’s supply shelf includes Pure
Vinegars, Stuffed Spanish Olives,
a variety of Pickles, Mayonnaise
Salad Dressing. Worcestershire
Sauce, Tomato Ketchup, Prepared
Mustard and Chili Sauce, From
these condiments any number of
savory sances for either hot or
cold sea-foods are quickly and
easily prepared.
Following an a number of fish
recipes that the whole faintly will
enjoy:
Halibut ala King— Arrange
mounds of finely flaked boiled
halibut upon toast and cover with
the rollowing saucer—ln 3 table
spoons melted butter saute 1
cup fresh mushrooms, broken in
pieces, or canned button tausb
rooms. sliced lengthwise. Sm! 4
tablespoons flour and Ai teaspoon
salt. Stir until frothy then add 2
cups rich milk and stir until boil-,
Fresh Garden Things and New Ways
to Cook Them
js h' * '■•LA foil
"aa
By CAROLINE B KING
1 DON’T know of any-biug Ikai
has a greater power to ihrlll
me than the si.iht of green
peas and tender lettuce inaturin?:
in the garden. How anxiously I
wait the day when the first (nets’
Is ready for the table, acd how
esgetly I gather and prepare Use
delicious succulent things.
Vegetable dinners are becoming
more and more popular as house
wives are learning the delicious
ness ot fresh garden vegetables.
Most women now know that it is
a mistake to over-cook any green
vegetable, or to cook it hi too great
a quantity of water it the fresh
flavor and all tbe vital qualities
witt which our good green vege
tables are blessed are to oe pre
served —an open kettle, just enough
slightly salted water to cover and
a short cooking period are required.
Salt added to the water iu which
green vegetables are cooked sets
their delicate color; a few drops
of lemon juice added to the water
when cauliflowier or white turnips
or celery is being cooked prevents
the vegetable from darkening and
a tablespoonful of vinegar will in
tensify the red of beets or the gold
of carrots.
Lettuce aad chicory are-usually
served as salads, but they are both
very tasty when cooked lightly and
dressed with a irerm sauce in rea)
French fashion.
Ing. Set over hbt water. Cream
2 tablespoons butter, and add 2
beaten egg yolks. U teaspoon
onion juice, 1 teaspoon Pure
Vinegar, % teaspoon paprika and
H teaspoon Worcestershire Sauce
Stir tula into the hot mixture.
Continue stirring until the egg is
set, then add % cup chopped
Stuffed Spanish Olives. Pbur
sauce over fish and serve.
Halibut Steak with Toinalo
Sauce- — Over a two pound hali
but steak spread 1 tablespoon
Prepared Mustard. Allow to
stand for 10 minutes. Dip in
beaten egg and then in stale
bread crumbs. Fry in butter to a
golden brown, and serve with
Tomato Sauce.
Fish Stuffing — 2 cups dry
bread crumbs, 14 cup melted but
ter, >4 teaspoon salt, pepper to
taste, a few drops onicn juice. 1
tablespoon chopped Gherkins. 1
teaspoon chopped parsley. Mix
Ingredients in order given. This
makes a dry crumbly stuffing.
Molded Tuna Fish Salad—
Flake 2 cups tuna fish, place in a
sieve, and pour boiling water over
it. Drain thoroughly and cool.
Add H cup celery, 1 tablespoon
chopped onion. M teaspoon salt,
and ’4 cup Sandwich Relish, and
mix thoroughly. Soak 1 table
spoon gelatin in 2 tablespoons
cold water for five minutes, amt
dissolve over boiling water Add
to the fish mixture, stir well, and
put Into individual molds (or one
large mold), which have been
dipped In cold water. Chill
thoroughly. Remove from melds
Garnish with celery curls and
almfentos, cut In diamond shapes.
Serve in nests of lettuce leaves
kith Mayonnaise Dressing or
Salad Cream. Dainty sandwiches
and coffee go well with this salad
for a party supper or luncheon.
t.l.pted Carrote are delicious addi
tions to a vegetable dinner. Wash
chan and scrape lightly eight to
ten young garden carrots. Cut
them iu Inch pieces and boil till
just tender in a small quantity of
water. Drain end add 4 Üble
sptioasful cf vinegar, 2 tablespoons
ful of sugar, 1 tabiespoonfui ot
butter and a sprig or two of fresh
mint. Cock gently five minutes, re
move the mint before serving.
New Feas with Bacon may be
served as lac main dish for dinner.
Shell and eook fresh garden peas
in aa little water ss possible, add
ing % tablespoonfu! of salt. Drain
and cover with a nicely seasoned
cream sauce. Meantime cut six
to eight slices ot bacon in small
pieces, fry crisply, drain and
iprinkle over tbe peas. Serve at
once.
String Beane au Gratin are ex
tremely good. If the beans are
gathered while still young they will
be very tender and stringless.
Wash aud prepare tbem in the
usual way and cut in half inch
pieces, boil in salted water, till al
most tender, then drain aud arrange
In a baking dish in layers, season
ing each layer well, and covering
with grated cheese. Top with oita
of butter and pour two or three
tablespoonsful of rich milk or
cream into the dish. Bake to ■
delicate brown and serve in the
same dish. For variety a little
grated onion may be added.
Tomato Juice Cocktails
Add Zest To Any Meal
I—l h —
L ' ■ . Fit
I ! - ILil j-Mill ' W
h, Ml: t
VK
1 Aill
By JOSEPHINE B. GIBSON
Director, Home Economics Dept,
H. J. Heinz CetKptmy
WITH the aid cf ycur emerg
ency shelf, even elaborate
"company meals” should not
prove difficult. And this holds
true, despite the fact that only
a few fresh fruits and vegetables
are in the market at this season,
and that the observance of Lent
by many people tends to further
complicate your problem.
If you are planning a luncheon,
for instance, why not surprise
your guests with tomato juice
cocktails instead cf a clear soup?
Tomato juice cocktails are easy
to make, and everyone tikes them.
For the main dish try a cassercle
of corn and Kidney Leans. Hot
biscuits —anti a glass of Apple
Butter from your supply shelf
will be delicious additions to
round ou» a perfect meal.
Following Is a menu for an ex
cellent luncheon which you will
find very helpful If you entertain
informally during Lem:
.4 Lenten Luncheon
Menu
Tomato Juice CockUil
Casserole of Corn and Kidney
Beans
Pineapple and Celery Salad
Hot Biscuit. Apple Butter
Jelly Roll
Beverage .. MA
Tomato Juice Coe 'atl •—
To 3 cups strained Tomato Juice
add 2 tablespoons chopped onion.
2 tablespoons chopped parsley. ]
teaspoon lemon juice. iMjirMn
Pepper Sauce, H teaspoon V’or
t-t-s’t 'shire Satire, end 1 teasomn
salt. Let stand aboct 3 hours. 1
The Easter Rabbit Brings
A Basket of New Salads
J|gg||g
i; - H x
MBS' i ° i, c •*
Bar ' -
■qv/ b 7 *
’tv
FnFFrfl
By JOSEPHINE B. GIBSON
Director, Home Economics Dept,
H. J. Heins Company
EASTER salads may be most
colorful and attractive; and
they offer an excellent opportun
ity to add a seasonal touch, either
to the family meal or to party
menus. While we all enjoy in
venting new combinations for
salads, many ot us are too busy
to spend much time in working
out attractive Ideas, so I am giv
ing here a few hints that you may
want to follow in malting up your
salads at this season.
Easter Apple Salad really is
only a hard-boiled .egg very much
dressed up—but it is sure to
bring exclamations of delight
when it is served. Easter Basket
Salad—made of celery shreds and
colored cheese balls—is another
dish that looks almost too good
to eat. While Easter Egg Fruit
Salad is an unusually attractive
member of the ever popular
“fruit family."
Even the busiest cook can find
time to make these salads, and
they are eo attractive that your
chief difficulty will be deciding
which one to try first!
Easter Apple Salad — Cover
eggs with cold water and simmer
very slowly for about one-half
hour. Remove shells and while
hot press into apple shapes be
tween thumb and finger. Mix a
bit of red vegetable coloring
with cold water, drop the eggs
into the water, and let stand a
few minutes until an attractive
pink color. Insert a whole clove
to represent the blossom end of
ths apple, and a stem and leaves
to represent the stem end (rose
or artificial leaves may ba used.)
Arrange on crisp nests of lettuce,
and garnish with Salad Cream.
Then strain and serve in thorough
ly chilled glasses.
Casserole of Corn and Kid
ney Beans — 1 medium-size can of
Corn, 1 medium can of Oven
Baked Kidney Beans, 1 green
pepper, ’a teaspoon salt, 1 egg. 3
tablespoons grated cheese and a
few buttered bread crumbs. Mix
the beans, corn, green pepper
minced finely, salt, and well
beaten egg. Pour into a buttered
baking-dish, sprinkle top with
cheese and a layer of buttered!
crumbs, and bake in a moderate N
oven for 30 to 45 minutes. ( £
Pineapple, Celery and
Salad —Combine lt/ 2 cups can-^
ned pineapple cut In cubes, li'j.
cups celery cut in small pieces,
and 1 cup pecans or walnuts.
Moisten with a fruit salad dress
ing made of 1 cup Mayonnaise
Salad Dressing and % cup sweet
ened whipped cream. Garnish
with additional nutmeats, and
tervs very cold in deep cups of
crisp lettuce.
Jelly Roll —Beat 3 eggs Until
very light, and gradually add 1
enp sugar, beating continually.
Pour in 4 tablespoons cold water;
then slowly add 1 scant cup flour
ifted with 14 teaspoon salt and
i , teaspoon baking powder. Pour
onto a pan lined with waxed
paper—the pan should be about
3 xll’. Bake for 15 minutes in
a moderate oven (375 degrees
F i When done turn out on,
a clean towel sprinkled with,
ppwdered sugar. Trim off outec
edges, spread with Currant or-
G-apt Jelly, or vyith Cherry oi-
Plnjn preserves, -and roll while
hot. Wrap In the towel and allow
to stand until cold. Ferve slice>l
’end topped w'th whipped.cream."
Serve with:
1. Sand’sriehes of Sandwich Relish.
X Sandwiches cf chopped celery an 4
nuts moistened with MayonnaUo
Salad Dressing
3. Sandwiches of chopped Stuffed
Spanish Olives and nuts, moistened
with Mayonnaise Salad Dressing.
Easter Egg Fruit Salad —
(Serves 6) Arrange individual
nests of crisp lettuce, and in each
place half of a canned pear from
which part of the center has been
removed. Divide two packages
of Philadelphia Cream Cheese
into four parts and color eacb
differently with vegetable color-,
ing (you might have red, green,
and orange, and leave one part
white.) Chill the cheese, then,
form Into small egg-shaped balls.
Place one egg of each color in the
pear basket and garnish with
Mayonnaise Salad Dressing
Servo with crisp cookies, un
frosted angel food, or sponge
cake.
Easter Basket Salad — Cue
celery Into fine shreds. In a bed
of lettuce make a nest of tha
shredded celery, and In each nest
place several small eggs made
from pimiento eheese. Garnish
with French Dressing and serve
with sandwich™ of Sandwich
Relish on whole wheat bread.
Dei-iltcd Egg Salad —Cut 4
hard-cooked eggs in half length
wise. Hash yolks, and season
with salt, pepper, butter, prepared
Mustard and Vinegar. Minced
potted ham may be added, if do-
Mred. Refill the whites and serve
two halves in a nest of crisp let
tuce or other greens, with a
dressing made of 1 cup Mayon
naise Salad Dressing nn l 14 cup
Chili Sauce. Serve with sand
wlchcs made with Sandwich Rel
ish or other well-seasoned •
wich fillings